Crazy Wonderful Days

Archive for the ‘Healthy’ Category

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I can honestly tell you that I was VERY apprehensive to try these pancakes. I can’t stand sweet potatoes (in any form) and since this recipe packs one-half cup per 10 pancakes, I thought for sure that was all I would taste! I am thrilled to say, I was wrong!! Not only are they delicious, but they may just be the best pancakes I have ever had!!! And I don’t think that I’ll revert back to the ‘old-fashioned’ way! 🙂 Here’s how I make them:

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1. Start with 1/2 cup of puréed sweet potatoes blended smooth.

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2. Add 1 egg, 1 cup milk, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon. Mix well until blended.

3. Then add 3/4 cup all-purpose flour, 2 teaspoons baking powder and 1/8 teaspoon salt and mix well. It should be smooth and semi-runny like “regular” pancake batter.

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4. Pour 1/4 cup of batter onto heated pan or griddle. When the pancake starts to bubble, it is ready to flip!

I use a Pampered Chef Double Griddle over medium-high heat (sprinkle water to test — when the water “bounces,” the griddle is hot enough).

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5. I add a little butter and powdered sugar when I serve them. This recipe makes 10 pancakes and we devour them all! I think I may have to start making a double batch, they are so good!!!

Sweet Potato Pancakes

Ingredients:

  • 1/2 cup pureed sweet potatoes
  • 1 egg
  • 1 cup milk
  • 1/2 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/8 tsp. salt

Directions:

  1. Start with 1/2 cup of puréed sweet potatoes blended smooth.
  2. Add 1 egg, 1 cup milk, 1/2 teaspoon vanilla, and 1/2 teaspoon cinnamon. Mix well until blended.
  3. Then add 3/4 cup all-purpose flour, 2 teaspoons baking powder and 1/8 teaspoon salt and mix well. It should be smooth and semi-runny like “regular” pancake batter.
  4. Pour 1/4 cup of batter onto heated pan or griddle. When the pancake starts to bubble, it is ready to flip!
  5. I add a little butter and powdered sugar when I serve them.

This recipe makes 10 pancakes.

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If you have a picky eater like my Munchkin, then you probably understand how hard it is to convince his/her strong willed mind to try new fruits/veggies. We have tried just about EVERYTHING to get Munchkin to try 1-2 bites of foods, but so far Munchkin has not expanded the list of “likes” very much. The short list of fruits/veggies on the “like” list include: Bananas, Applesauce, and Carrots. Which means that we are now “hiding” fruit/veggies in foods. I first got the idea from a cookbook that my cousin gave me called Deceptively Delicious.

I modified the recipe in this cookbook for French Toast to fit my family’s preferences and came up with this. 🙂

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1. First, you will need a place a griddle (or frying pan) on the stovetop on medium heat. Then, I use 4 tablespoons of pumpkin puree that I buy and freeze in 2 Tbsp servings (shown above). If using frozen pumpkin puree, place in microwave to soften.

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2. Once softened, smash the pumpkin puree. Now you are ready for the other ingredients!

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3. Add six eggs and 1/2 teaspoon cinnamon to the pumpkin puree and whisk until smooth. Dip bread (I use Homemade Bread) in the mixture for about 5 seconds on each side and place on griddle.

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4. Let cook 2-3 minutes, then flip!

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5. Let cook 2-3 minutes on the other side.

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6. Add butter, powdered sugar, fruit, syrup, honey — whatever you like! Doesn’t this look delicious?!?

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7. Enjoy! 🙂 My Munchkin and Monkey as for more more more of this recipe everytime I make it!!

Homemade Pumpkin French Toast

Ingredients:

  • 4 Tbsp. pumpkin puree
  • 6 large eggs
  • 1/2 teaspoon cinnamon
  • 10 slices of bread
  • butter, powdered sugar, honey, syrup, etc.

Directions:

  1. First, you will need a place a griddle (or frying pan) on the stovetop on medium heat. Then, I use 4 tablespoons of pumpkin puree that I buy and freeze in 2 Tbsp servings (shown above). If using frozen pumpkin puree, place in microwave to soften.
  2. Once softened, smash the pumpkin puree. Now you are ready for the other ingredients!
  3. Add six eggs and 1/2 teaspoon cinnamon to the pumpkin puree and whisk until smooth. Dip bread (I use Homemade Bread) in the  mixture for about 5 seconds on each side and place on griddle.
  4. Let cook 2-3 minutes, then flip!
  5. Let cook 2-3 minutes on the other side.
  6. Add butter, powdered sugar, fruit, syrup, honey, etc.
  7. Enjoy!